Best Apricot Sage Cookies Recipes

Apricot, Cornmeal, and Sage Cookies image

Yield Makes about 18 cookies

Number Of Ingredients 9

1 stick (1/2 cup) unsalted butter, softened well
3/4 cup sugar
1 large egg
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 cup chopped dried apricots
2 tablespoons finely chopped fresh sage leaves
1/2 cup cornmeal
1/2 teaspoon salt

Steps:

Preheat oven to 350°F. and lightly grease 2 baking sheets.
In a bowl whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt, stirring until combined.
Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool.

Apricot, Cornmeal and Sage Cookies image

Provided by nanpie

Time 30m

Yield 18 cookies

Number Of Ingredients 10

1/2 cup unsalted butter, softened well
3/4 cup sugar
1 large egg
3/4 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/4 cup chopped dried apricot
2 tablespoons finely chopped fresh sage leaves
1/2 cup cornmeal
1/2 teaspoon salt

Steps:

Preheat oven to 350 degrees and lightly grease 2 baking sheets.
In a bowl whisk together butter, sugar and egg until smooth.
Sift in flour and baking soda.
Add apricots, sage, cornmeal, and salt, stirring until combined.
Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden.
Cool cookies on sheets 2 minutes and transfer to a rack to cool.
Makes about 18 cookies.

Nutrition Facts : Calories 120, Fat 5.6, SaturatedFat 3.4, Cholesterol 23.9, Sodium 105.8, Carbohydrate 16.7, Fiber 0.5, Sugar 9.3, Protein 1.4

Apricot Sage Cookies image

Provided by Stephanie Dodd

Categories Cookies

Time 20m

Number Of Ingredients 9

1 stick butter (do not substitute)
3/4 c sugar
1 large egg
3/4 c + 2 tablespoons ap flour
1/2 tsp baking soda
1/4 c chopped dried apricots
2 Tbsp finely chopped fresh sage leaves
1/2 c cornmeal
1/2 tsp salt

Steps:

1. Preheat oven to 350 degrees and lightly grease two baking sheets. In a bowl, whisk together butter, sugar, and egg until smooth. Sift in flour and baking soda and add apricots, sage, cornmeal, and salt; stirring until combined.
2. Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes or until pale golden. Cool cookies on sheets two minutes and transfer to rack. ENJOY!
3. These cookies have a good presence of butter flavor in them and are delightful! You could possibly use even more dried apricots.